13 Refreshing Summer Pasta Salad Recipes You Must Try

Summer pasta salad is the ultimate dish for warm weather, combining fresh veggies, delicious pasta, and zesty dressings. It’s quick to whip up and can be customized to your liking, making it a go-to for picnics, barbecues, or just a light meal at home. Enjoy the bright flavors and the satisfaction of a hearty salad without the fuss!

Classic Macaroni Salad With Fresh Herbs And Garden Vegetables

This macaroni salad is a delightful blend of creamy goodness and fresh garden flavors. With the crunch of crisp vegetables and the fragrance of fresh herbs, it’s both satisfying and refreshing, making it an ideal dish for summer gatherings.

Simple to whip up, this salad is perfect for picnics or barbecues. You’ll love how the vibrant colors and textures come together, making each bite enjoyable. Plus, it can be made ahead of time, allowing the flavors to meld beautifully.

Ingredients

• 2 cups elbow macaroni
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced red bell pepper
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare the Vegetables: While the pasta cools, dice the carrots, celery, and red bell pepper. Set aside.
3. Make the Dressing: In a bowl, mix together mayonnaise, apple cider vinegar, Dijon mustard, parsley, dill, salt, and pepper until smooth.
4. Combine: In a large mixing bowl, combine the cooled pasta, diced vegetables, and dressing. Toss until everything is well coated.
5. Chill: Cover and refrigerate for at least an hour before serving to let the flavors develop.

Mediterranean Orzo Salad With Cherry Tomatoes, Cucumbers And Feta

This Mediterranean Orzo Salad is a refreshing dish that perfectly captures the flavors of summer. The tender orzo pasta pairs beautifully with juicy cherry tomatoes and crunchy cucumbers, creating a delightful texture in every bite. Tossed with feta cheese and fresh herbs, this salad is not only simple to prepare but also bursting with vibrant flavors that will brighten up any meal.

Ready in no time, this salad is ideal for picnics or barbecues and can easily be made ahead of time, allowing the flavors to meld together. Enjoy it as a light main course or a side dish alongside grilled meats.

Ingredients

• 1 cup orzo pasta
• 1 1/2 cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Orzo: In a pot of boiling salted water, cook the orzo according to package instructions. Drain and let cool.
2. Prepare the Salad: In a large bowl, combine the cherry tomatoes, cucumber, feta cheese, red onion, and parsley.
3. Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Combine: Add the cooled orzo to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
5. Serve: Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Caprese Pasta Salad With Heirloom Tomatoes And Fresh Mozzarella

This Caprese Pasta Salad is a delightful twist on the classic Caprese flavor combination, featuring juicy heirloom tomatoes and creamy fresh mozzarella. Perfect for warm summer days, it’s light yet satisfying, making it an ideal dish for picnics, barbecues, or a quick weeknight dinner.

With bright, fresh ingredients and a simple preparation process, you can whip this up in no time. The contrasting textures of the pasta, tomatoes, and cheese create a refreshing meal that everyone will love.

Ingredients

• 12 oz Spiral pasta
• 2 cups heirloom tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Boil the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Combine Ingredients: In a large bowl, combine the cooled pasta, heirloom tomatoes, mozzarella balls, and basil.
3. Dress the Salad: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the pasta mixture and toss gently to combine.
4. Serve: Enjoy immediately or allow to chill in the fridge for about 30 minutes to enhance the flavors.

Grilled Corn And Poblano Pasta Salad With Cilantro-Lime Dressing

This Grilled Corn and Poblano Pasta Salad is a delightful summer dish that bursts with flavor. The sweetness of charred corn combines beautifully with the smokiness of grilled poblano peppers, making it a perfect addition to any picnic or backyard barbecue.

Light, fresh, and easy to prepare, this salad is a crowd-pleaser that can be made in advance, allowing the flavors to meld beautifully. Tossed in a zesty cilantro-lime dressing, it’s a refreshing way to enjoy pasta during the warmer months.

Ingredients

• 6 oz fusilli
• 2 oz bowtie pasta
• 2 ears of corn, husked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• Juice of 2 limes
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside to cool.
2. Grill the Vegetables: Preheat a grill or grill pan over medium-high heat. Grill the corn and poblano pepper until they are charred, turning occasionally. Remove from heat and let cool.
3. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Combine Ingredients: Cut the corn off the cob and dice the poblano pepper. In a large bowl, combine the pasta, corn, poblano, cherry tomatoes, red onion, and cilantro. Drizzle with the dressing and toss to coat.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.

Lemon-Dill Pasta Salad With Grilled Shrimp And Summer Squash

This Lemon-Dill Pasta Salad is a refreshing dish, perfect for those warm summer days. With grilled shrimp, tender summer squash, and a zesty lemon-dill dressing, every bite is packed with flavor. It’s simple to make, making it an ideal choice for potlucks or a cozy dinner at home.

The combination of fresh ingredients and bright flavors creates a delightful meal that feels light yet satisfying. Plus, it can be prepared in advance, allowing you to enjoy your time with friends and family without stress.

Ingredients

• 8 oz shell pasta (or your choice)
• 1 lb shrimp, peeled and deveined
• 2 medium summer squash, sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
2. Grill the Shrimp: Preheat your grill. Toss the shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes on each side until pink and cooked through.
3. Sauté the Squash: In a skillet, heat a little olive oil over medium heat. Add the sliced summer squash and sauté for about 4-5 minutes until just tender.
4. Combine Ingredients: In a large bowl, combine the cooked pasta, grilled shrimp, sautéed squash, dill, lemon juice, and zest. Toss to combine. Adjust seasoning with salt and pepper.
5. Serve: Top with grated Parmesan cheese if desired and serve warm or chilled.

Southwest Black Bean And Roasted Corn Pasta Salad

This Southwest Black Bean and Roasted Corn Pasta Salad brings together a delightful mix of flavors that scream summer. With the creaminess of avocado, the crunchiness of corn, and the heartiness of black beans, this dish is as tasty as it is colorful.

It’s super easy to whip up, making it a perfect recipe for potlucks or casual get-togethers. You can enjoy it cold or at room temperature, and it’s great for meal prep, too!

Ingredients

• 8 ounces Rotini pasta
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside to cool.
2. Prepare the Ingredients: In a large mixing bowl, combine the black beans, corn, diced avocado, red bell pepper, red onion, and cilantro.
3. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Combine: Add the cooled pasta to the veggie mixture. Pour the dressing over and toss gently to coat all ingredients evenly.
5. Serve: Taste and adjust seasoning if necessary. Chill in the refrigerator for about 30 minutes before serving for the best flavor.

Farmers Market Pasta Salad With Seasonal Vegetables

This Farmers Market Pasta Salad is all about bringing the vibrant flavors of seasonal vegetables to your table. Fresh, colorful, and light, it’s perfect for a summer day or any outdoor gathering. The combination of al dente pasta with crisp veggies and a zesty dressing makes it a delightful dish that everyone will love.

Plus, it’s incredibly easy to whip up! You can prepare it ahead of time and let the flavors meld together in the fridge. Whether you’re hosting a picnic or just enjoying a meal at home, this salad is sure to be a hit.

Ingredients

• 8 oz Penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the rotini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
3. Mix the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, bell pepper, red onion, and parsley.
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
5. Toss and Serve: Pour the dressing over the pasta salad and toss to combine. Adjust seasoning if needed. Chill in the fridge for at least 30 minutes before serving for the best flavor.

Greek Pasta Salad With Kalamata Olives And Tzatziki Dressing

This Greek pasta salad is a delightful blend of flavors and textures, showcasing the essence of summer. It features al dente pasta tossed with fresh cucumbers, tangy Kalamata olives, and creamy feta cheese, all drizzled with a refreshing tzatziki dressing.

Simple to prepare, this dish is perfect for picnics, barbecues, or just a light lunch. With its vibrant colors and zesty taste, it’s a salad that will keep you coming back for seconds!

Ingredients

• 8 ounces farfalle pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1/2 cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the farfalle pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Mix the Vegetables: In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, Kalamata olives, and red onion.
3. Prepare the Dressing: In a separate bowl, mix the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper until smooth.
4. Toss Together: Pour the dressing over the pasta salad and toss until everything is evenly coated. Add the crumbled feta cheese and gently mix.
5. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Blt Pasta Salad With Avocado And Ranch Dressing

This BLT Pasta Salad is a delightful twist on the classic flavors you love. Combining crispy bacon, fresh tomatoes, and creamy avocado, it’s a hearty dish that bursts with flavor. Toss in some ranch dressing for that extra zing, and you have a salad that’s both satisfying and refreshing.

Perfect for warm summer days, this salad is super simple to whip up, making it an ideal choice for potlucks, barbecues, or even a quick weeknight meal. It’s a crowd-pleaser that’ll have everyone coming back for seconds!

Ingredients

• 8 ounces Fusilli pasta
• 6 strips of bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped fresh parsley
• 1/2 cup ranch dressing
• Salt and pepper, to taste

Instructions

1. Cook the Pasta: In a large pot, bring water to a boil. Add rotini pasta and cook according to package instructions. Drain and let cool.
2. Mix Ingredients: In a large bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, diced avocado, and parsley.
3. Add Dressing: Drizzle ranch dressing over the pasta mixture and gently toss to combine. Season with salt and pepper to taste.
4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld before serving. Enjoy!

Pesto Pasta Salad With Grilled Zucchini And Cherry Tomatoes

This pesto pasta salad is a delightful dish that perfectly captures the essence of summer. With the fresh taste of grilled zucchini and sweet cherry tomatoes, it brings a burst of flavor that’s both light and satisfying. You’ll find that it’s quick and easy to whip up, making it ideal for warm days when you want something delicious without too much fuss.

The creamy pesto coats the pasta beautifully, while the grilled veggies add a smoky depth that pairs wonderfully with the freshness of the tomatoes. Whether you’re serving it at a picnic, barbecue, or just for a simple lunch, this salad is sure to impress.

Ingredients

• 8 ounces Orecchiette Pasta or your favorite pasta
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 1 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Grill the Zucchini: Preheat a grill or grill pan over medium heat. Toss the zucchini slices with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side until tender and grill marks appear.
3. Combine Ingredients: In a large bowl, mix the cooked pasta, grilled zucchini, and cherry tomatoes. Add the pesto and toss until everything is well coated.
4. Serve: Garnish with fresh basil leaves and enjoy your refreshing pesto pasta salad!

Sesame-Ginger Cold Noodle Salad With Fresh Sugar Snap Peas

This Sesame-Ginger Cold Noodle Salad is a delightful way to enjoy summer flavors. With a refreshing mix of noodles, fresh veggies, and a tangy dressing, it’s both easy to prepare and bursting with flavor. Perfect for a light lunch or as a side dish at your next barbecue, it combines the sweetness of the sugar snap peas with a hint of sesame and ginger for a unique taste experience.

Not only is this dish simple to make, but it also allows for customization based on your favorite vegetables or what you have on hand. The combination of crunchy veggies and soft noodles creates a satisfying texture that is sure to please anyone at the table. Let’s dive into the recipe!

Ingredients

• 8 ounces whole wheat spaghetti or soba noodles
• 1 cup sugar snap peas, trimmed and halved
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 1 teaspoon honey or maple syrup
• 1 tablespoon sesame seeds

Instructions

1. Cook the Noodles: In a large pot, bring salted water to a boil. Add the noodles and cook according to package instructions. Add the sugar snap peas for the last 2 minutes of cooking. Drain and rinse under cold water.
2. Prepare the Veggies: While the noodles are cooking, chop the carrots, red bell pepper, and green onions. Set aside.
3. Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, and honey/maple syrup.
4. Toss Everything Together: In a large bowl, combine the cooled noodles, sugar snap peas, carrots, red bell pepper, green onions, and cilantro. Pour the dressing over and toss gently to coat.
5. Garnish: Sprinkle sesame seeds on top and serve chilled or at room temperature.

Curry Chicken Pasta Salad With Grapes And Pecans

This Curry Chicken Pasta Salad is a delightful blend of flavors and textures, perfect for those warm summer days. With tender chicken, crunchy pecans, and sweet grapes, it offers a unique twist on the classic pasta salad.

Simple to make, this dish combines the rich taste of curry with fresh ingredients, making it a great choice for picnics or quick weeknight dinners. It’s a refreshing option that everyone will enjoy!

Ingredients

• 2 cups cooked pasta (Gemelli or your choice)
• 1 cup cooked chicken, diced
• 1 cup red grapes, halved
• 1/2 cup pecans, chopped
• 1/4 cup mayonnaise
• 2 tablespoons curry powder
• 1 tablespoon honey
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine the cooked pasta, diced chicken, halved grapes, and chopped pecans.
2. In a separate bowl, mix together the mayonnaise, curry powder, honey, lime juice, salt, and pepper until well blended.
3. Pour the dressing over the pasta mixture and toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
5. Before serving, garnish with fresh parsley.

Dill Pickle Pasta Salad With Cheddar And Fresh Dill

This Dill Pickle Pasta Salad is a delightful twist on the classic summer dish. It combines tender pasta with sharp cheddar cheese and tangy dill pickles, creating a balance of flavors that will brighten up any gathering. The crunchy pickles add a zesty bite, while the fresh dill enhances the overall freshness of the salad.

Easy to prepare, this pasta salad is perfect for potlucks, barbecues, or a light lunch on a warm day. Not only is it quick to whip up, but it also holds up well in the fridge, making it a great make-ahead option. Let’s dive into the recipe.

Ingredients

• 2 cups Shell Pasta
• 1 cup sharp cheddar cheese, diced
• 1 cup dill pickles, chopped
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Mix the Dressing: In a bowl, combine mayonnaise, Dijon mustard, and chopped fresh dill. Stir until well mixed.
3. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, diced cheddar cheese, and chopped dill pickles. Pour the dressing over the salad and mix until everything is well coated.
4. Season: Taste and add salt and pepper as needed. Adjust the dressing if you prefer a creamier texture.
5. Chill and Serve: Cover the salad and let it chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.